WO1998009534A2 - Frozen product and process for the preparation thereof - Google Patents

Frozen product and process for the preparation thereof Download PDF

Info

Publication number
WO1998009534A2
WO1998009534A2 PCT/EP1997/004573 EP9704573W WO9809534A2 WO 1998009534 A2 WO1998009534 A2 WO 1998009534A2 EP 9704573 W EP9704573 W EP 9704573W WO 9809534 A2 WO9809534 A2 WO 9809534A2
Authority
WO
WIPO (PCT)
Prior art keywords
product
screw extruder
frozen
fat
frozen aerated
Prior art date
Application number
PCT/EP1997/004573
Other languages
French (fr)
Other versions
WO1998009534A3 (en
Inventor
Gary Norman Binley
Sabina Silvia Hanel Burmester
Nuj Chiaranussati
Paul Jonathan Winch
Loyd Wix
Original Assignee
Unilever Plc
Unilever N.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to AU43809/97A priority Critical patent/AU4380997A/en
Publication of WO1998009534A2 publication Critical patent/WO1998009534A2/en
Publication of WO1998009534A3 publication Critical patent/WO1998009534A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/14—Continuous production
    • A23G9/16—Continuous production the products being within a cooled chamber, e.g. drum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/222—Freezing drums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/224—Agitators or scrapers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides

Definitions

  • the invention relates to a high quality frozen aerated product, particularly an ice cream product and the manufacture thereof, wherein the frozen aerated product requires no addition of emulsifiers .
  • frozen aerated products such as ice cream products contain stabilisers and emulsifiers in order to provide the desired quality product.
  • stabilisers and emulsifiers in order to provide the desired quality product.
  • products provided without added stabilisers and emulsifiers have been inferior in quality in that they are fast melting, have a low percentage of destabilised fat, and are unstable to heat shock and hence quickly become very icy.
  • such products have a reduced creaminess perception.
  • Frozen aerated products such as ice cream are usually produced by a continuous process comprising the following steps : a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing Normally the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling. The mixture is then transferred to a freezer, for example a scraped surface heat exchanger where the product is frozen to a temperature of approximately -6°C followed by quiescent cooling in a hardening tunnel .
  • a high quality product may be prepared even in the absence of emulsifiers and preferably also in the absence of stabilisers .
  • Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512.
  • EP 713 650 discloses a method for manufacturing frozen aerated products in which the composition to be frozen is mixed, aerated and cooled to a temperature equal or less than -8°C prior to extrusion in a single twin screw device.
  • the invention provides a frozen aerated product comprising;
  • the product has from 0 to 0.5% stabiliser, more preferably from 0 to 0.25 % stabiliser, even more preferred from 0 to 0.15% stabiliser, most preferred 0% stabiliser.
  • Products having no stabiliser preferably have an ice crystal distribution such that each ice crystal has less than 1.75 neighbouring crystals touching in a 2D plane;
  • a convenient process for the preparation of the frozen aerated product according to the invention comprises subjecting the product to be frozen to shear forces and cooling in a screw extruder prior to extrusion and optional deep freezing.
  • the screw extruder can be either a single or multiple screw extruder, preferably however a single or twin screw extruder is used.
  • the product is extruded at a temperature of from -10°C to -30°C, more preferably from -10°C to -25°C, most preferably -10°C to -15°C.
  • the screw extruder may be employed after the conventional freezing and aeration step within for example a scraped surface heat exchanger. Alternatively all steps prior to extrusion, including if desirable homogenisation and pasteurisation, may be conducted within the screw extruder as described in either EP 713 650 or our copending European patent application EPA 96302718.0
  • Frozen aerated products according to the invention have been shown to have an increased perception of fat, characterised by increases in creamy texture, thickness, smoothness, initial smoothness and reduction of ice crystal quantity in mouth and ice crystal size in mouth.
  • the percentage destabilised fat was measured using a solvent extraction technique. lOg of ice cream was melted for 4 hours at ambient temperature before extraction with petroleum solvent . The solvent was evaporated and the extracted destabilised fat was weighed, this was expressed as a percent of the weight of the total fat in the ice cream.
  • the percentage mass loss after 100 minutes was determined by measuring the weight of melted ice cream every minute over the required time period.
  • the air cell distribution and ice crystal distribution were determined using low temperature scanning electron microscopy (SEM) .
  • the mean air cell size measured for the products of the invention is thought to be important for providing products having a creamy texture.
  • Conventionally prepared ice cream, which is stabilised and emulsified will have a mean air cell size of from 60 to lOOum.
  • the frozen aerated product of the invention is a milk or fruit based frozen aerated confection such as ice cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
  • Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice cream/custard: milk fat 6-18 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, flavours 0-5 wt%, water 30 to 85 %wt .
  • Any stabiliser used in ice cream is suitable, for example Locust Bean Gum (LBG) , Carrageenan, Guar gum, gelatin, CMC (Carboxy methyl cellulose) gum, pectin, algin products, and mixtures thereof .
  • LBG Locust Bean Gum
  • Carrageenan Carrageenan
  • Guar gum Guar gum
  • gelatin CMC (Carboxy methyl cellulose) gum
  • pectin algin products, and mixtures thereof .
  • the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of ⁇ -10°C.
  • the single screw extruder had the following geometry:
  • the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a constant torque on the screw of 1500 Nm.
  • the outlet pressure was 8 barg.
  • An ice cream product was obtained which was emulsifier and stabiliser free having 28 % destabilised fat, 8.5% mass loss after 100 minutes, and the mean air cell size was 37 ⁇ M.
  • Each ice crystal had less than 1.5 neighbouring crystals touching in a 2D plane.
  • Example 2 Furthermore, the ice-cream was of high quality having an excellent creamy texture and smoothness.
  • Example 2
  • the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of
  • the single screw extruder had the following geometry:
  • the single screw extruder was controlled to maintain a constant inlet pressure of 6 barg and a constant outlet pressure of 4.5 barg.
  • the flow rate was 225 L/hr, and the torque on the screw was 1800Nm.
  • An ice cream product was obtained which was emulsifier free having 23 % destabilised fat, 22% mass loss after 100 minutes, and the mean air cell size was 35 ⁇ M.
  • the ice-cream was of high quality having an excellent creamy texture and smoothness.
  • the quality of the ice cream was comparable to a conventional product containing 0.3% of emulsifier (a mono/di glyceride blend) .

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A frozen aerated product having no added emulsifier and preferably no added stabiliser and having a fat content of from 6 to 18 % which satisfies the following conditions: (a) % DF > [2.29 * %F]; (b) % ML100 < 80 % - [5.93 * %F]; and (c) an air cell size distribution such that the mean air cell size is less than 40 νM with a standard deviation of 20 νM; wherein DF = destabilised fat, F = fat, ML100 = mass loss after 100 minutes.

Description

FROZEN PRODUCT & PROCESS FOR THE PREPARATION THEREOF
Technical Field of the Invention
The invention relates to a high quality frozen aerated product, particularly an ice cream product and the manufacture thereof, wherein the frozen aerated product requires no addition of emulsifiers .
Background to the Invention
Traditionally frozen aerated products such as ice cream products contain stabilisers and emulsifiers in order to provide the desired quality product. However, it is now preferred to provide such products without additives. To date products provided without added stabilisers and emulsifiers have been inferior in quality in that they are fast melting, have a low percentage of destabilised fat, and are unstable to heat shock and hence quickly become very icy. Furthermore, such products have a reduced creaminess perception.
Clearly it would be advantageous to be able to provide a product having no added emulsifiers, and preferably no added stabilisers or emulsifiers which nevertheless retains its high quality.
Frozen aerated products such as ice cream are usually produced by a continuous process comprising the following steps : a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing Normally the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling. The mixture is then transferred to a freezer, for example a scraped surface heat exchanger where the product is frozen to a temperature of approximately -6°C followed by quiescent cooling in a hardening tunnel .
The applicants have surprisingly found that if the product is subjected to cooling and shearing in a screw extruder prior to extrusion and any optional deep freezing, a high quality product may be prepared even in the absence of emulsifiers and preferably also in the absence of stabilisers .
Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512.
EP 713 650 discloses a method for manufacturing frozen aerated products in which the composition to be frozen is mixed, aerated and cooled to a temperature equal or less than -8°C prior to extrusion in a single twin screw device.
However, to date it has not been recognised that such screw extruders can advantageously be used to prepare a high quality frozen aerated product having no added emulsifiers or stabilisers. Disclosure of the Invention
Accordingly the invention provides a frozen aerated product comprising;
(i) 6 to 18% fat (ii) 0% emulsifier (iii) 0 to 1.0% stabiliser which satisfies the following conditions:
(a) % DF > [2.29 * %F] ;
(b) % ML100 < 80% - [5.93 * %F] ; and
(c) An air cell size distribution such that the mean air cell size is less than 40 μM with a standard deviation of 20 μM;
wherein DF = destabilised fat F = fat
ML100 = mass loss after 100 minutes
Preferably the product has from 0 to 0.5% stabiliser, more preferably from 0 to 0.25 % stabiliser, even more preferred from 0 to 0.15% stabiliser, most preferred 0% stabiliser. Products having no stabiliser preferably have an ice crystal distribution such that each ice crystal has less than 1.75 neighbouring crystals touching in a 2D plane;
A convenient process for the preparation of the frozen aerated product according to the invention comprises subjecting the product to be frozen to shear forces and cooling in a screw extruder prior to extrusion and optional deep freezing.
The screw extruder can be either a single or multiple screw extruder, preferably however a single or twin screw extruder is used. Preferably the product is extruded at a temperature of from -10°C to -30°C, more preferably from -10°C to -25°C, most preferably -10°C to -15°C.
The screw extruder may be employed after the conventional freezing and aeration step within for example a scraped surface heat exchanger. Alternatively all steps prior to extrusion, including if desirable homogenisation and pasteurisation, may be conducted within the screw extruder as described in either EP 713 650 or our copending European patent application EPA 96302718.0
Frozen aerated products according to the invention have been shown to have an increased perception of fat, characterised by increases in creamy texture, thickness, smoothness, initial smoothness and reduction of ice crystal quantity in mouth and ice crystal size in mouth.
The percentage destabilised fat was measured using a solvent extraction technique. lOg of ice cream was melted for 4 hours at ambient temperature before extraction with petroleum solvent . The solvent was evaporated and the extracted destabilised fat was weighed, this was expressed as a percent of the weight of the total fat in the ice cream.
The percentage mass loss after 100 minutes was determined by measuring the weight of melted ice cream every minute over the required time period.
The air cell distribution and ice crystal distribution were determined using low temperature scanning electron microscopy (SEM) .
The mean air cell size measured for the products of the invention is thought to be important for providing products having a creamy texture. Conventionally prepared ice cream, which is stabilised and emulsified will have a mean air cell size of from 60 to lOOum.
Preferably the frozen aerated product of the invention is a milk or fruit based frozen aerated confection such as ice cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice cream/custard: milk fat 6-18 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, flavours 0-5 wt%, water 30 to 85 %wt .
Any stabiliser used in ice cream is suitable, for example Locust Bean Gum (LBG) , Carrageenan, Guar gum, gelatin, CMC (Carboxy methyl cellulose) gum, pectin, algin products, and mixtures thereof .
Examples
Example 1
An ice cream mixture having the following formulation: 12% Fat
12% Skimmed Milk Powder 15% Sucrose 61% Water
was prepared in the conventional way and initially frozen in a standard ice cream freezer (scraped surface heat exchanger, SSHE) to a temperature of -6°C. Air was added to the mix in a ratio of 1:1.
The outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of < -10°C. The single screw extruder had the following geometry:
Barrel length 0.75m
Barrel diameter 0.2m
Screw pitch 0.135m (2 start)
Screw Channel depth 15 mm
The single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a constant torque on the screw of 1500 Nm. The outlet pressure was 8 barg.
An ice cream product was obtained which was emulsifier and stabiliser free having 28 % destabilised fat, 8.5% mass loss after 100 minutes, and the mean air cell size was 37μM. Each ice crystal had less than 1.5 neighbouring crystals touching in a 2D plane.
Furthermore, the ice-cream was of high quality having an excellent creamy texture and smoothness. Example 2
An ice cream mixture having the following formulation:
Ingredient %w/w
Butteroil 8.00
Skimmed Milk Powder 10.00
Sugars 19.58
Stabiliser 0.16
Flavour 0.01
Water to 100
was prepared in the conventional way and initially frozen in a standard ice cream freezer (scraped surface heat exchanger, SSHE) to a temperature of -6°C. Air was added to the mix in a ratio of 1:1.
The outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of
< -10°C. The single screw extruder had the following geometry:
Barrel length 0.75m
Barrel diameter 0.2m Screw pitch 0.135m (2 start)
Screw Channel depth 15 mm
The single screw extruder was controlled to maintain a constant inlet pressure of 6 barg and a constant outlet pressure of 4.5 barg. The flow rate was 225 L/hr, and the torque on the screw was 1800Nm.
An ice cream product was obtained which was emulsifier free having 23 % destabilised fat, 22% mass loss after 100 minutes, and the mean air cell size was 35μM.
Furthermore, the ice-cream was of high quality having an excellent creamy texture and smoothness. The quality of the ice cream was comparable to a conventional product containing 0.3% of emulsifier (a mono/di glyceride blend) .

Claims

£ A2H£
1. A frozen aerated product comprising:
(i) 6 to 18% Fat; (ii) 0% Emulsifier (iii) 0 to 1.0% Stabiliser
which satisfies the following conditions
(a) % DF > [2.29 * %F] ;
(b) % ML100 < 80% - [5.93 * %F] ; and
(c) An air cell size distribution such that the mean air cell size is less than 40 μM with a standard deviation of 20 μM;
wherein DF = destabilised fat F = fat
ML100 = mass loss after 100 minutes
2. A frozen aerated product according to claim 1 wherein the product comprises from 0 to 0.5%, preferably 0 to 0.25% most preferably form 0 to 0.15% stabiliser.
3. A frozen aerated product according to claim 1 or claim 2 wherein the product comprises 0% stabiliser.
4. A process for the preparation of a frozen aerated product according to any preceding claim wherein the product to be frozen is subjected to shear forces and cooling in a screw extruder prior to extrusion and optional deep freezing.
5. A process according to Claim 4 wherein the product to be frozen is initially cooled to approximately -6°C in a freezer before transferring into the screw extruder.
6. A process according to Claim 5 wherein the freezer is a scraped surface heat exchanger.
7. A process for the preparation of a frozen aerated product according to Claim 1, 2 or 3 comprising the steps of
(a) homogenising of ingredients;
(b) pasteurisation;
(c) cooling; (d) freezing and aeration;
(e) extrusion; and
(f) (optional) deep freezing;
wherein steps (a) to (d) are conducted in a screw extruder.
8. A process according to any one of claims 4 to 7 wherein the screw extruder is a single screw extruder.
9. A process according to any one of claims 4 to 7 wherein the screw extruder is a twin screw extruder.
10. A process according to any one of Claims 4 to 7 wherein the product is extruded at a temperature of from -10°C to -30°C, preferably -10°C to -25°C, most preferably -10°C to -15°C.
PCT/EP1997/004573 1996-09-09 1997-08-15 Frozen product and process for the preparation thereof WO1998009534A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU43809/97A AU4380997A (en) 1996-09-09 1997-08-15 Frozen product and process for the preparation thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96306534 1996-09-09
EP96306534.7 1996-09-09

Publications (2)

Publication Number Publication Date
WO1998009534A2 true WO1998009534A2 (en) 1998-03-12
WO1998009534A3 WO1998009534A3 (en) 1998-05-14

Family

ID=8225079

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/EP1997/004573 WO1998009534A2 (en) 1996-09-09 1997-08-15 Frozen product and process for the preparation thereof
PCT/EP1997/004574 WO1998009536A1 (en) 1996-09-09 1997-08-15 Frozen aerated ice cream free of emulsifier and preparation thereof

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/004574 WO1998009536A1 (en) 1996-09-09 1997-08-15 Frozen aerated ice cream free of emulsifier and preparation thereof

Country Status (6)

Country Link
AR (2) AR009314A1 (en)
AU (2) AU4206797A (en)
PA (2) PA8437601A1 (en)
UY (2) UY24701A1 (en)
WO (2) WO1998009534A2 (en)
ZA (2) ZA977664B (en)

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2786368A1 (en) * 1998-12-01 2000-06-02 Cba Quick freezing of fruit sauce retains its flavor and compression into tablet of individual portion size make convenient packaging and use
WO2000072697A1 (en) * 1999-05-28 2000-12-07 Unilever Plc Process and apparatus for production of a frozen food product
WO2001007247A1 (en) * 1999-07-27 2001-02-01 North Carolina State University Patterned release film between two laminated surfaces
US6497913B1 (en) 1998-07-07 2002-12-24 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Method for the preparation of an aerated frozen product
EP1400176A1 (en) * 2002-09-17 2004-03-24 Unilever Plc Frozen aerated products
US6955829B2 (en) 2001-04-27 2005-10-18 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Frozen ice confection
US7261913B2 (en) 2003-07-07 2007-08-28 Dreyer's Ice Cream, Inc. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
EP1882418A1 (en) * 2006-07-27 2008-01-30 Unilever PLC Aerated frozen confectionery product
US7655265B2 (en) 2003-07-07 2010-02-02 Nestec S.A. Process control scheme for cooling and heating compressible compounds
WO2010066542A1 (en) * 2008-12-09 2010-06-17 Unilever Plc Frozen aerated confections and methods for producing them
WO2012001140A1 (en) 2010-06-30 2012-01-05 Svaneke Is Aps Process for the preparation of a frozen dairy-based product
EP1656032B2 (en) † 2003-08-18 2012-01-25 Unilever PLC Frozen aerated products and methods for preparation thereof
WO2012016816A1 (en) 2010-08-05 2012-02-09 Nestec S.A. Frozen confectionery product with a natural stabiliser
WO2013001074A1 (en) 2011-06-30 2013-01-03 Svaneke Is Aps Process for the preparation of a frozen dairy-based product
WO2013092510A1 (en) * 2011-12-22 2013-06-27 Nestec S.A. Composition for the preparation of homemade frozen confections
WO2015028312A1 (en) * 2013-08-28 2015-03-05 Nestec S.A. Frozen confectionary product
RU2744870C2 (en) * 2016-05-13 2021-03-16 Сосьете Де Продюи Нестле С.А. Stabilization of frozen aerated confectionery product

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5968582A (en) * 1998-02-20 1999-10-19 Nestec S.A. Molded frozen bar
US6596333B1 (en) 1999-07-21 2003-07-22 Nestec S.A. Process for producing aerated frozen products
GB0329517D0 (en) 2003-12-19 2004-01-28 Danisco Process
EP2196096A1 (en) * 2008-12-15 2010-06-16 Nestec S.A. Stable frozen aerated products manufactured by low-temperature extrusion technology
WO2014070169A1 (en) * 2012-10-31 2014-05-08 Nestec S.A. A method of producing frozen confection product

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB948456A (en) * 1960-07-15 1964-02-05 Neilsons Gaiety Ltd Improvements in the production and dispensing of soft ice cream
GB979468A (en) * 1962-07-16 1965-01-06 Neilsons Gaiety Ltd Improvements in the production of ice cream
GB1439143A (en) * 1972-06-12 1976-06-09 Unilever Ltd
DE2538858A1 (en) * 1975-09-01 1977-03-10 Tarcisio Povigna Ice cream mix pasteuriser - with worm conveyor coaxial to heating and refrigerating zone
GB2019187A (en) * 1978-04-24 1979-10-31 Unilever Ltd Improvements in ice confections and their preparation
EP0351476A1 (en) * 1988-07-22 1990-01-24 Goavec S.A. Societe Dite : Apparatus for producing food products, especialy expanded food products such as ice cream
EP0401512A1 (en) * 1989-06-05 1990-12-12 HMF KRAMPE &amp; CO. GMBH Control to use a process for cooling foam, particularly edible foam
EP0438201A1 (en) * 1990-01-16 1991-07-24 Campina Melkunie B.V. Method of preparing ice cream products
WO1992011769A2 (en) * 1990-12-31 1992-07-23 The Haagen-Dazs Company, Inc. Frozen dessert compositions and products
EP0559316A1 (en) * 1992-01-22 1993-09-08 Morinaga Milk Industry Co., Ltd. Soft ice, process for producing the ice cream and apparatus
EP0561118A2 (en) * 1992-01-28 1993-09-22 Milchhof-Eiskrem GmbH &amp; Co. KG Cooling apparatus for fluid and eatable foams
WO1993021777A1 (en) * 1992-04-24 1993-11-11 Unilever Plc Frozen confection
EP0713650A1 (en) * 1994-11-23 1996-05-29 Societe Des Produits Nestle S.A. Process and apparatus for producing aerated frozen products
WO1997039637A1 (en) * 1996-04-18 1997-10-30 Unilever Plc Method for continuous preparation of a frozen aerated confection

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0616824B2 (en) * 1987-12-16 1994-03-09 三協食品工業株式会社 Milk proteinaceous surfactant and method for producing the same

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB948456A (en) * 1960-07-15 1964-02-05 Neilsons Gaiety Ltd Improvements in the production and dispensing of soft ice cream
GB979468A (en) * 1962-07-16 1965-01-06 Neilsons Gaiety Ltd Improvements in the production of ice cream
GB1439143A (en) * 1972-06-12 1976-06-09 Unilever Ltd
DE2538858A1 (en) * 1975-09-01 1977-03-10 Tarcisio Povigna Ice cream mix pasteuriser - with worm conveyor coaxial to heating and refrigerating zone
GB2019187A (en) * 1978-04-24 1979-10-31 Unilever Ltd Improvements in ice confections and their preparation
EP0351476A1 (en) * 1988-07-22 1990-01-24 Goavec S.A. Societe Dite : Apparatus for producing food products, especialy expanded food products such as ice cream
EP0401512A1 (en) * 1989-06-05 1990-12-12 HMF KRAMPE &amp; CO. GMBH Control to use a process for cooling foam, particularly edible foam
EP0438201A1 (en) * 1990-01-16 1991-07-24 Campina Melkunie B.V. Method of preparing ice cream products
WO1992011769A2 (en) * 1990-12-31 1992-07-23 The Haagen-Dazs Company, Inc. Frozen dessert compositions and products
EP0559316A1 (en) * 1992-01-22 1993-09-08 Morinaga Milk Industry Co., Ltd. Soft ice, process for producing the ice cream and apparatus
EP0561118A2 (en) * 1992-01-28 1993-09-22 Milchhof-Eiskrem GmbH &amp; Co. KG Cooling apparatus for fluid and eatable foams
WO1993021777A1 (en) * 1992-04-24 1993-11-11 Unilever Plc Frozen confection
EP0713650A1 (en) * 1994-11-23 1996-05-29 Societe Des Produits Nestle S.A. Process and apparatus for producing aerated frozen products
WO1997039637A1 (en) * 1996-04-18 1997-10-30 Unilever Plc Method for continuous preparation of a frozen aerated confection

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 13, no. 423 (C-638), 20 September 1989 & JP 01 160458 A (NAKAMURA TAMOTSU), 23 June 1989, *

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6497913B1 (en) 1998-07-07 2002-12-24 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Method for the preparation of an aerated frozen product
FR2786368A1 (en) * 1998-12-01 2000-06-02 Cba Quick freezing of fruit sauce retains its flavor and compression into tablet of individual portion size make convenient packaging and use
WO2000072697A1 (en) * 1999-05-28 2000-12-07 Unilever Plc Process and apparatus for production of a frozen food product
WO2001007247A1 (en) * 1999-07-27 2001-02-01 North Carolina State University Patterned release film between two laminated surfaces
US6955829B2 (en) 2001-04-27 2005-10-18 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Frozen ice confection
US8021706B2 (en) 2002-09-17 2011-09-20 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Frozen aerated products
EP1400176A1 (en) * 2002-09-17 2004-03-24 Unilever Plc Frozen aerated products
US7261913B2 (en) 2003-07-07 2007-08-28 Dreyer's Ice Cream, Inc. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
US8173195B2 (en) 2003-07-07 2012-05-08 Nestec S.A. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
US7655265B2 (en) 2003-07-07 2010-02-02 Nestec S.A. Process control scheme for cooling and heating compressible compounds
EP1656032B2 (en) † 2003-08-18 2012-01-25 Unilever PLC Frozen aerated products and methods for preparation thereof
EP1882418A1 (en) * 2006-07-27 2008-01-30 Unilever PLC Aerated frozen confectionery product
WO2010066542A1 (en) * 2008-12-09 2010-06-17 Unilever Plc Frozen aerated confections and methods for producing them
EA018295B1 (en) * 2008-12-09 2013-06-28 Унилевер Н.В. Frozen aerated confections and methods for producing them
US8293309B2 (en) 2008-12-09 2012-10-23 Conopco, Inc. Frozen aerated confections and methods for producing them
WO2012001140A1 (en) 2010-06-30 2012-01-05 Svaneke Is Aps Process for the preparation of a frozen dairy-based product
CN103052323A (en) * 2010-08-05 2013-04-17 雀巢产品技术援助有限公司 Frozen confectionery product with natural stabiliser
WO2012016816A1 (en) 2010-08-05 2012-02-09 Nestec S.A. Frozen confectionery product with a natural stabiliser
CN103052323B (en) * 2010-08-05 2015-09-30 雀巢产品技术援助有限公司 There is the frozen confectionery product of natural stabiliser
US9861114B2 (en) 2010-08-05 2018-01-09 Nestec S.A. Frozen confectionery product with a natural stabiliser
WO2013001074A1 (en) 2011-06-30 2013-01-03 Svaneke Is Aps Process for the preparation of a frozen dairy-based product
WO2013092510A1 (en) * 2011-12-22 2013-06-27 Nestec S.A. Composition for the preparation of homemade frozen confections
CN104114033A (en) * 2011-12-22 2014-10-22 雀巢产品技术援助有限公司 Composition for the preparation of homemade frozen confections
WO2015028312A1 (en) * 2013-08-28 2015-03-05 Nestec S.A. Frozen confectionary product
CN105491892A (en) * 2013-08-28 2016-04-13 雀巢产品技术援助有限公司 Frozen confectionary product
RU2744870C2 (en) * 2016-05-13 2021-03-16 Сосьете Де Продюи Нестле С.А. Stabilization of frozen aerated confectionery product

Also Published As

Publication number Publication date
WO1998009534A3 (en) 1998-05-14
UY24701A1 (en) 1997-10-23
AU4380997A (en) 1998-03-26
AR009314A1 (en) 2000-04-12
UY24702A1 (en) 1997-10-21
ZA978053B (en) 1999-03-08
ZA977664B (en) 1999-02-26
PA8437601A1 (en) 2000-05-24
AU4206797A (en) 1998-03-26
PA8437401A1 (en) 2000-05-24
AR009557A1 (en) 2000-04-26
WO1998009536A1 (en) 1998-03-12

Similar Documents

Publication Publication Date Title
WO1998009534A2 (en) Frozen product and process for the preparation thereof
CA2377035C (en) Aerated frozen products
EP1056353B1 (en) Molded frozen bar
US6514555B1 (en) Articles of frozen confectionery containing inclusions, and manufacturing process
US4542035A (en) Stable aerated frozen dessert with multivalent cation electrolyte
US5919510A (en) Method for manufacturing frozen aerated products
CA2223913C (en) Method and device for manufacturing aerated frozen products
WO2001021006A1 (en) A process for the preparation of a frozen confection
CA2206900C (en) Article of frozen confectionery containing inclusions and manufacturing process
EP2222184B1 (en) Frozen product and method for its production
NZ284807A (en) Ice confectionery aerated with a gas containing at least 60% by volume of carbon dioxide, nitrous oxide and mixtures thereof
JP2869217B2 (en) Production method of frozen dessert
EP2645874B1 (en) Process for the manufacture of aerated frozen confections
JPH11123049A (en) Production of frozen dessert soft at frozen temperature

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A2

Designated state(s): AL AM AT AU AZ BA BB BG BR BY CA CH CN CU CZ DE DK EE ES FI GB GE GH HU IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT UA UG UZ VN YU ZW AM AZ BY KG KZ MD RU TJ TM

AL Designated countries for regional patents

Kind code of ref document: A2

Designated state(s): GH KE LS MW SD SZ UG ZW AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT

AK Designated states

Kind code of ref document: A3

Designated state(s): AL AM AT AU AZ BA BB BG BR BY CA CH CN CU CZ DE DK EE ES FI GB GE GH HU IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT UA UG UZ VN YU ZW AM AZ BY KG KZ MD RU TJ TM

AL Designated countries for regional patents

Kind code of ref document: A3

Designated state(s): GH KE LS MW SD SZ UG ZW AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 1998512181

Format of ref document f/p: F

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: CA

122 Ep: pct application non-entry in european phase